This cake, with its alternating white and pistachio-flavored layers, was originally created for the wedding of Fraser Lewis and Matthew Edwards. All components of the cake—the cake layers, pastry cream, and buttercream—can and probably should be made at least a day in advance. If you plan to transport the cake, assemble the individual tiers first, giving them their final coat of buttercream, then stack them. Place the bottom tier (still on its cardboard round) on a wooden cake board at least four inches wider than the tier. To keep the cake from slipping, line the wooden board with a rubberized nonslip mat, or secure the cardboard round to the board with hot glue. If possible, pipe the decorations once you have reached your location; wait to garnish the cake with the flowers until it is positioned on the serving table.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.